Effect of the addition of oatmeal and soluble coffee on the sensory characteristics of a typical sweet biscuit

Abstract

Sweet biscuits are defined as a baked product made from a dough based on high contents of wheat flour (Triticum sativum Lam), sugar, flavored, with a moderate addition of fat and relatively low amounts of water.Thus, the use of flours from other sources such as roots and tubers, results in an interesting proposal due to the contributions of dietary fiber, resistant starch and minerals, which makes these bakery products a food that can promote health benefits.To diversify the use of oat flour, its potential in the production of a typical sweet (curly) biscuit was evaluated, with the addition of soluble coffee from a flour composed of wheat with 10%, 20% and 30% oat flour. The methodology allowed to determine the physical characteristics of the biscuits (smell, colour, taste and texture) as well as the degree of preference, causing changes in the texture of the baked biscuit when compared to the wheat biscuit. The results showed that the compound flour contributed to a slight increase in the texture of the fiber, ash and starch fraction provided by the oat flour, providing resistance in the cookies. In conclusion, the use of oat flour and soluble coffee in a ratio of 10%, was an adequate input in the preparation of a cookie with high sensory preference, constituting an alternative as a source of dietary fiber.